Pomfret Patio - a delicacy of Parsi Cuisine

       Patio, pronounced as Pa-Tea-O and not as patio, belongs to Parsi cuisine and its a sweet, sour and slightly spicy preparation, mainly made with fish/seafish like, Prawn, Pomfret etc. The gravy is made with onion, ginger-garlic, tomato, jaggery and vinegar. In some variation, tamarind is also used instead of vinegar. Therefore, the final taste of this dish tends to sweet, sour n little spicy. I am not very much acquainted with this preparation but after a bit of research on the web, I found out that its a delicacy of Parsi cuisine and is made on special occasions or celebrations.The common meal of a typical Parsi household on any festive occasion is a trio of rice, lentil and thick fish curry called Patio. 

There are many variations made of this curry in Parsi Cuisine and named differently according to the main ingredient. like, Lagan No Patio, where lagan means weddings and this dish is made using any fish and on the days leading up to a wedding. Or Kolmi no Patio when it is cooked with Prawn etc.(kolmi means prawn). Even the same dish is also made with vegetables like Pumpkin patio or Kohra no Patio.

I tried the same gravy with Prawn, too but last week I've made this with Pomfret and It was finger-licking delicious. So, let's learn the recipe......


You Need :
Fish Pieces : 4-5 or Prawn(medium sized)
Onion : 2(big), finely chopped
Ginger : 1" piece, finely chopped
Garlic : 4-5 big cloves, finely chopped
Tomato : 3, medium, finely chopped
Turmeric powder : 3 tsp.(for cooking + marination)
Red chilli Powder : 2-3 tsp.(as per taste-
Salt to taste
Oil : 2 tblsp.
Cumin seeds : 1 tsp.
Curry leaves : 4-6 nos.(I have no idea about the authenticity of using curry leaves in                                 this dish but which recipe I followed used curry leaves)
Vinegar : 2 tsp. (apple Cider vinegar preferable or any other vinegar)
Jaggery Powder : 1 tblsp.
Fresh Coriander Leaves for garnishing

How To :

• Marinate the fish pieces with 1 tsp. turmeric, chilli powder and salt. Keep aside.[Traditionally, fish are not fried, added raw in the gravy and cooked along with the gravy. But if you wish, you can fry the pieces very lightly on both sides. I fried my fish as I do not like to eat raw fish]
• Heat Oil, temper it with cumin seeds and curry leaves, Immediately add chopped onions, let then brown. When onions are slightly brown, add chopped ginger and garlic, saute for couple of minutes, then add turmeric and chilli powder.
• Mix and then add chopped tomatoes in the pan, mix well. Add about 1 cup warm water in the pan. Let it come to a boil. Then carefully place the fish pieces in the gravy. Season with salt and cover with a lid. Switch the flame to medium low.
• After about 4-5 minutes, the gravy will start to shrink. Add vinegar and jaggery to the gravy[ the amount of jaggery can be adjustable depending on your taste], mix well and let the gravy to cook little more till you have your desired consistency. Note :: The final taste of the gravy will be a combination of sweet, sour and spicy, so adjust the ingredients according to your taste.
• Remove from heat. Garnish with fresh coriander leaves and some ginger juliennes (optional) and serve hot. 

The Parsi Patio goes well with a dal(lentil curry) and along with rice, The Parsis like it this way. You'll like it too. Try out some time and let me know....................